Chocolate raspberry brownies

Who could ever resist the lure of a fudgy, chewy brownie?

  • 45 mins cooking
  • Makes 16 Item
  • Print
Fusing the indulgent flavours of chocolate mud cake and brownies, this delightful dessert recipe is perfect for a special weekend treat. We've added lovely fresh raspberries to cut through the richness.
Looking for more brownie recipes?


Chocolate raspberry brownies
  • 250 gram butter, chopped
  • 250 gram dark eating chocolate, chopped
  • 2 1/2 cup (220g) caster sugar
  • 5 eggs, beaten lightly
  • 1 teaspoon vanilla extract
  • 2/3 cup (100g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1/2 cup (50g) cocoa powder, sifted
  • 50 gram dark chocolate, extra, coarsely chopped
  • 50 gram white chocolate, coarsely chopped
  • 125 gram fresh or frozen raspberries
  • extra raspberries, to serve (optional)


Chocolate raspberry brownies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Stir butter and chocolate in a large saucepan over very low heat until smooth; remove from heat. Stir in sugar, then the eggs and extract, followed by sifted flours and cocoa, and the extra dark and white chocolates. Pour mixture into pan; press raspberries into mixture.
  • 3
    Bake the brownie on lower shelf for 45 minutes or until just firm. Leave in pan to cool at room temperature for 3-4 hours.
  • 4
    Transfer brownie onto a board and cut into pieces. Serve with extra fresh raspberries, if desired.


Suitable to freeze. Butter and chocolate suitable to microwave.

More From Women's Weekly Food